Pumpkin purée with boiled egg

Pumpkin purée with boiled egg

Smooth cream of pumpkin, potatoes, carrots, and leek topped with a boiled egg. Ideal for a comforting dinner.

Time: 45 min · Servings: 2 · Calories: 461 kcal

Ingredients

Method

  1. Peel, wash, and cut the pumpkin into small pieces.
  2. Peel, wash, and cut the potatoes into small pieces.
  3. Peel, wash, and cut the carrots into small pieces.
  4. Clean and cut the leek into small pieces.
  5. In a saucepan, add salted water and cook the eggs for about 12 minutes once the water starts boiling.
  6. In a large pot, pour plenty of water and bring it to a boil.
  7. Add the pumpkin, potato, carrot, and leek pieces to the pot along with salt and pepper.
  8. Once the water boils, cook for about 20 minutes until the ingredients are tender.
  9. Blend everything until you get a smooth purée.
  10. Peel the boiled eggs and slice them.
  11. Place the egg slices on top of the purée.

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